Combine the milk, egg, polenta, sugar, sultanas and butter in a medium saucepan over medium heat. Cook, stirring constantly, for 6 minutes or until the mixture thickens slightly. Transfer to a heatproof jug. Pour the mixture evenly among prepared pans. Bake in preheated oven for 10-12 minutes or until a skewer inserted into the centres comes out clean.

Step 3

Remove from oven and turn onto a wire rack. Place on a serving platter and serve with mascarpone.

leftovers: Use the polenta to make cornbread. Use the sultanas sprinkled on rice-based cereals. Use the mascarpone in chocolate figs and ham, cheese &amp; chive pasta bakes. wine suggestion: McWilliams Hanwood Estate Shiraz

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